Mexican Rice Bowl with Beetroot Salsa & Baked Tortilla Chips
A school favourite, this flavourful Mexican rice dish is packed full of colourful goodness. It can be served in a bowl topped with beetroot salsa and a side of freshly made tortilla chips or can be made into a fun burrito-style meal.
Recipe developed by Endeavour Primary School, Andover
- Easy
- 4
Method
Ingredients
Ingredients
- Mexican Rice Bowl
- 250g Tilda Brown & White Rice
- 3 tbsp oil
- 1 onion, finely diced
- 1 green pepper, diced
- 30g carrots, diced
- 30g sweetcorn
- 2 garlic cloves, grated
- 2 fresh tomatoes, chopped
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chilli powder
- 400g chopped tomatoes
- 30g peas
- 600ml vegetable stock
- Tortilla wraps
- 15g coriander, chopped
- Beetroot Salsa
- 200g beetroot, diced
- 1/4 of a cucumber, finely diced
- 5g coriander
- 2 tomatoes, finely diced
- Juice of one lime
- Chilli slices optional
Method
-
Add the oil to a large pan over a low-medium heat then add the onion, pepper, carrots and sweetcorn and cook until starting to soften.
-
Add the garlic and fresh tomato along with the tomato paste and cook for a further 3 minutes.
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Add the spices followed by the chopped tomato, peas, stock and Tilda Brown & White Rice and bring to the boil, then reduce heat and allow to simmer for around 18-20 minutes, stirring occasionally.
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While that is simmering, prepare the Beetroot Salsa by mixing all the ingredients together and seasoning to taste. For a smoother salsa, blitz ingredients in a blender. Put to one side until ready to serve.
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Once all the liquid has been absorbed by the rice, stir in the coriander and season to taste.
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Transfer each portion to a bowl and top with the Beetroot Salsa. Serve with tortilla wraps cut into triangles and baked in the oven on 180°C for 3 minutes or until crispy.
